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Recipes: ”MAHI-BALLS (NOT MY BALLS)”

Travel and Restaurants : UNCLE GEORGE

Oistins, Christ Church Parrish a.D. 2018

Barbados 2018

(Versione italiana di seguito)

After that night between flames and fumes of grilled fish, i fell asleep waving on the exhalations of some shots of Mount Gay Rum Eclipse, thinking about a local fish recipe. I suddenly woke up at dawn and i jumped on my scooter, direction the Oistins fish market.

-Two slices of Mahi-Mahi 300gr

-Two pieces of Barracuda 300gr

-Bread soaked in milk (without crust) 200gr

-A bunch of fresh parsley

-3 garlic cloves

-6 eggs

-1 cup of flour

-Breadcrumbs Panko

-Oregano, salt, freshly grinded black pepper

-Peanut or sunflour seeds oil for deep fry

-2 limes for garnish

Is very easy. Chop the fish with a knife, without heating it too much. In a bowl, mix together fish, chopped parsley and garlic, soaked and squeezed bread, 3 whole eggs, salt, pepper and oregano at your taste. Make small balls, 40gr each. Roll your balls (for males only) in flour first, in beaten eggs after and in panko last. Warm up the oil at 325-350F and deep fry your fishballs. Shake the pan sometime, to avoid the balls get too dark or black on the bottom. Remove them and let them drain 30 seconds. Serve with quarter limes.

As sides:

Roasted tomatoes and Breadfruit chips

Cut your tomatoes San Marzano in half. Marinate them quickly in evo, garlic, chili pepper, basil and oregano. Throw them on the grill face down for 3-4 minutes each side. Season with more evo, salt, pepper and oregano.

Peel your beautiful Breadfruit. Cut in Half and, with a mandoline or a slicer ,make thin slices. Deep fry, drain and season with salt.

What to drink with?:

A clear beer like Carib, Corona o Sol is perfect, but if you prefer wine, you can go with a Sauvignon blanc from Chili.

UNCLE GEORGE

Oistins, Christ Church Parrish a.D. 2018

Uncle George was flaming unperturbed before his immense grill, twisting his incandescent pliers like a tall African demon, seizing big slices of Tuna and Mahi-Mahi, turning them at the exact moment in which the lower side had reached the ideal cooking point. Wearing a baseball hat on top of a black bandana to better gather his sweat, Uncle George’s pressed on the fish to make sure the its fat would leave its flesh, firing tall flames in the half-shade of an evening by the sea. Behind his ageless mask, his black skin faced nonchalantly the gusts of heat. The customers waited, noisily and happily, gulping ice-cold beer, scattered around the picnic tables. A few outburst of tropical rain, quick and violent, refreshed the air on that Christmas evening.

The Carboni Family shared a table with a local couple, right next to Uncle George’s workstation, drinking Banks, a light, local lager beer of only 4,7%, exchanging jokes with the two strangers. Given the stretched temporal perception of that place, typical of the Caribbeans, and the yearning for the sizzling fish on the grill, amplified by the vapours of beer drunk with an empty stomach, the atmosphere at the table soon charged with the silent adrenaline of a pre-meal wait.

The waitress descended from the sky like a blessing, holding the plates brimming the objects of so much desire. The first dish contained a huge lobster, cut in half and unfortunately headless. The thick white flesh, brushed with butter just before being served, naturally salty from the sea, compact and yet soft, crunched under the hungry family’s teeth, quenching their cravings. Big half-boiled potatoes, cut in half and roasted on the barbecue, accompanied the fish dishes. The lobster was followed by shrimps, perfectly crispy, without being overcooked or stringy, and a few slices of well-roasted Mahi-Mahi, a big local fish that looks as though it were designed by H.R. Giger, previously marinated to keep the inside tender but not chewy, as too often appen to overcooked big fishes like this.